Place pecans, breadcrumbs, orange zest, salt and
ground chipotle in a food processor and pulse
until the pecans are finely ground. Transfer the
mixture to a shallow dish. Whisk egg white and
water in a shallow dish until combined. Dip each
chicken breast in the egg white mixture, then
dredge both sides in the pecan mixture.
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Heat 1 1/2 teaspoons oil in a large nonstick
skillet over medium heat. Add half the chicken and
cook until browned on the outside and no longer
pink in the middle, 2 to 4 minutes per side.
Transfer to a plate and cover to keep warm.
Carefully wipe out the pan with a paper towel and
add the remaining oil. Cook the remaining chicken,
adjusting the heat as needed to prevent scorching.
Serve immediately.
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